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All groups → All products → Sweets → Sets of sweets → No. 292 "Jubilee set" (creamy) → No. 292 set → Constructor ganache

Constructor ganache: No. 292 "Jubilee set" (creamy)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 346.8 g
unfinished
products
in kind
in solids
Sign up99.2 168.48 167.14 
Granulated sugar99.8577.28 77.16 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 62.72 46.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.01 26.05 
Starch syrup78.0 8.61 6.71 
Sign up—  7.54 —   
Dried almond kernel96.0 3.28 3.15 
water—  3.05 —   
Alcohol—  2.64 —   
Cocoa-butter [cocoa butter]100.0 0.93 0.93 
Sign up—  0.039—   
Total327.56 
Output in finished product90.7 346.80 314.62 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.320 maximum
total sugar, %111.725-30 minimum
cocoa butter, %0.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %29.715 maximum
total fat, %3225-40
milk solids not fat (MSNF), %13.1
proteins, %5.0
alcohol, %4.9
List of recipes

Recipe on No. 292 "Jubilee set" (creamy) contained in handbooks:

calculations, forms, documents: